Serves four to six. Has a cook time of around thirty minutes.
The most flavourful Indian soup. Protein-rich and nutritious.
one mug mung dal lentils or mixed (best soaked ahead, for thirty minutes) / chop four large tomatoes / fine chop one red onion / mince one tbsp ginger / chop two tbsp garlic / tsp chilli flakes / one tbsp cumin seeds / quarter tsp turmeric / half tsp garam masala / tbsp dried fenugreek / chop half bunch fresh coriander / juice one lemon / ten curry leaves / tsp sea salt (more to taste) / tbsp coconut oil
+ Heat oil in a large, heavy, saucepan.
+ Add the onion and fry until golden.
+ Next add the garlic, cumin seeds and ginger. Fry for three or four minutes on a medium/low heat.
+ Add the remaining spices and salt. Fry for a minute or two, stirring continuously, then add the tomatoes.
+ Throw in the soaked lentils. Add 2:1 water to lentils and top up if you need to, aiming for a loose porridge consistency.
+ Bring to the boil then simmer for around twenty minutes.
+ Add lemon juice and coriander, stir then serve.
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